9
UTENSILS
•
Glass baking dishes absorb heat. Reduce oven temperature 25 °F (15 °C) when
baking in glass.
•
Use pans that give the desired browning. The type of finish on the pan will help
determine the amount of browning that will occur.
•
Shiny, smooth metal or light non-stick /anodized pans reflect heat, resulting
lighter more delicate browning. Cakes and cookies require this type of utensil.
•
Dark, rough or dull pans will absorb heat resulting in a browner, crisper crust. Use
this type for pies.
•
For brown, crisp crusts, use dark non-stick/anodized or dark, dull metal utensils
or glass bake ware. Insulated baking pans may increase the length of cooking
time.
•
Do not cook with the empty Broiler Pan in the oven, as this could change cooking
performance. Store the Broiler Pan outside of the oven.
OVEN RACKS
4
6
5
3
2
1
•
The oven has rack guides at six levels as shown in the illustrations.
•
Rack positions are numbered from the bottom rack guide (#1) to the top (#6).
•
Check Cooking Charts for best rack positions to use when cooking.
•
Each level guide consists of paired supports formed in the walls on each side of
the oven cavity.
•
Always be sure to position the oven racks before turning on the oven. Make sure
that the racks are level once they are in position.
Please refer to illustration on “Features of Your Oven” if there is any question as to
which side is the front or top of the rack.
•
The racks are designed to stop when pulled forward to their limit.
IMPORTANT: Never use aluminum foil to cover the oven racks or to line the oven. It
can cause damage to the oven liner if heat is trapped under the foil.
IMPORTANT: Make sure you do not force it to avoid damage to the enamel.
